Italian-Spiced Salmon
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Italian-Spiced Salmon

Italian-Spiced Salmon

with Tuscan-Inspired Salad

Ciao Bella! Italian-spiced salmon is the star tonight but chewy ciabatta, crisp arugula and salty capers come together to create a refreshing salad that completes this ideal weeknight meal. Pour the wine and set the table!

Seafood/Fruit de Mer

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Fish, Seafood/Fruit de Mer)

1 unit

Ciabatta Roll

(Contains Gluten)

1 unit


56 g

Arugula and Spinach Mix

1 tbsp

Italian Seasoning

30 g


1 tsp

Garlic Salt

56 g

Red Onion, chopped

113 g

Baby Tomatoes

Not included in your delivery

3.5 tbsp


1 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories630 kcal
Fat41 g
Saturated Fat7 g
Carbohydrate36 g
Sugar5 g
Dietary Fiber7 g
Protein32 g
Cholesterol80 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Baking Sheet
Large Bowl
Measuring Spoons
Medium Bowl
Large Non-Stick Pan



Before starting, preheat the broiler to high. Wash and dry all produce. Rinse capers, then pat dry with paper towels. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Halve tomatoes. Pat salmon dry with paper towels, then season with half the Italian Seasoning, salt and pepper.

Broil croutons

Cut ciabatta into 1/2-inch pieces. Whisk together garlic salt, pepper and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add ciabatta, then stir to coat. Arrange ciabatta on an unlined baking sheet in an single layer. Broil in the middle of the oven, stirring halfway through, until lightly golden, 4-5 min. (TIP: Keep an eye on them so they don't burn!)

Make dressing and marinate onions

Meanwhile, whisk together capers, remaining Italian Seasoning, 1 tsp lemon zest, 1 tsp sugar, 1 tbsp lemon juice and 2 tbsp oil (dbl all for 4 ppl) in a medium bowl. Season with salt and pepper. Add onions. Toss to coat. Set aside.

Pan-fry salmon

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Pan-fry until golden-brown and cooked through, 3-4 min per side.**

Assemble salad

Add croutons, tomatoes and arugula and spinach mix to the same large bowl (from step 2). Drizzle half the dressing over top, then toss to coat.

Finish and serve

Divide salad between plates, then top with salmon. Drizzle with remaining dressing and squeeze a lemon wedge over top, if desired.